Fish Burgers With a Herb Sauce

East meets West….a different take on fish cakes! I used catfish but would think other white fish would work too.

• Ready In: 40 mins
• Serves: 4

Ingredients

• For the sauce

• 1⁄2 cup mayonnaise
• 1⁄2 cup sour cream
• 1⁄2 cup basil leaves
• 1⁄4 cup fresh parsley leaves
• 1⁄4 cup green onion, roughly chopped
• 1  clove  crushed garlic
•  salt

• For the burgers

• 1  lb  catfish, chopped in chunks
• 1  egg
• 1⁄2 cup  breadcrumbs
• 1  lime, zest of
• 1  finely chopped chili pepper (optional)
• 3  teaspoons ground coriander
• 1  teaspoon  fresh grated ginger
•  salt
• 2  tablespoons  chopped green onions or 2  tablespoons chives
• 2  tablespoons  chopped parsley
• 1  cup  grated carrot
•  vegetable oil (for frying)

Directions

1. For the sauce, put all the ingredients in the bowl of your food processor, process until all the herbs are tiny specks, taste to see if it needs more salt
2. Pour the sauce in a bowl and place in the fridge for at least one hour, it will become thicker whilst resting
3. For the burgers, clean the food-processor bowl and put in: the fish, egg, breadcrumbs, zest, chili pepper, coriander, ginger, salt, green onions and the parsley
4. Process using the on and off technique until it becomes almost like a paste, but do not over- process
5. Remove from the processor and transfer to a bowl, mix in the carrots, leave to stand for approx 15 minutes (it will firm up a bit)
6. Shape into 4 burgers or into smaller portions
7. If you have a grill pan preheat it, brush some oil on to the burgers and grill a few minutes on each side until browned and done
8. In a frying pan heat some oil first and then fry on each side for a few minutes until browned and done
9. Serve with the sauce on the side as a burger on a bun or with fries or sautéed potatoes with a salad